Grilled Corn Salad with Tomatoes

Ingredients:

• 4 ears of sweet corn, in husks
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• Zest and juice of 3 limes
• 0.5 cups extra-virgin olive oil
• 1 ripe avocado, halved and diced
• 1 cup halved cherry tomatoes
• 6 thinly sliced ​​green onions
• 3/4 cup finely chopped fresh cilantro leaves

Preparation:

1. Soak the corn in its husks in a bowl of heavily salted water and refrigerate overnight. Press down on the corn with a plate and a jar to ensure it's completely submerged.
2. Preheat a charcoal grill to medium-low heat.
3. Place the husk-covered corn on the grill grate, cover, and cook, turning occasionally, for 20 minutes.
4. Meanwhile, in a large bowl, combine the garlic, jalapeño, and a large pinch of salt. Add the lime zest, lime juice, and olive oil and toss to combine. Add the avocado, tomatoes, green onions, and cilantro and toss gently.
5. Remove the corn from the grill. When the cobs have cooled slightly, husk them, remove the hair, and trim the kernels with a knife. Add to the bowl with the vegetables. Stir. Season with salt and pepper to taste.